Bread made and half gone    The whey seems to add a slightly sour note.
I read on the web that using whey instead of water was making a softer bread and I was a bit apprehensive as we like a crusty loaf.  I made a simple french style loaf and it worked just fine- nice & crispy.

As for feeding animals I just give them the whey as it is.  Heard it's good to fatten piglets 
Mind you I haven't given them whey leftover from ricotta-making (bit salty?), just the sweet whey from "mature cheese"making.

$15.95 for 500ml bottle- Cortas brand
A nice addition to many things- bubbly amongst other things (I like it dry!)

Made the sponge & mango ice-cream in the evening on the 23rd and rapberry + lychee layers on 24th.  This way the sponge wasn't "dry" and the ice-creams were still creamy- the longer in the freezer the icier they become.  I made sure that my tin was well lined with glad wrap.

Bit slow to reply- haven't been online for a while and missed that thread.
Please correct me if I'm wrong but as far as I know quarg or quark is a cream cheese that can be made with skim or whole milk, and with or without cream.  You do need a starter to make it.
Ricotta is faster to make and very easy to make.  It's either made with fresh whey or whole milk- no cream added.

Today I made my first batch of ricotta in the TMX using our goat milk (1.5l milked this morning).  I've made ricotta before the traditionnal way and it's usually a tedious process to have to stir until the temp reaches 90 deg C.  What a difference with the TMX!   
My only issue was that you can't laddle the curds out of the pot very easily.  Dumping curds in one block can only toughen the ricotta.  Any hint out there??

Big hug DG.

My deepest sympathy to you and your family.

Every year I make quite a few batch of jam with fruits out of our orchard.  I follow the same simple steps to get a jam that sets but isn't too solid.
I use 750g of castor sugar for 1kg of fruits (important to have top quality fruits, not over-ripe but full of flavour).
I make jam in my Le Creuset pots as they keep the heat in.
First I dissolve sugar with some water (enough to "melt" the sugar but you don't want it runny) by heating it gently. 
I leave the sugar syrup to simmer for 5mn. 
Then add the juice of one lemon and the fruit in one go.  I adjust the heat so that the jam will cook on high heat, without boiling (or getting out of the pot  ) and thicken.  I usually keep an eye on it!  Cooking time varies depending on the amount/ the kind of fruits you are using.  I generally don't cook more than 2kg of fruits at a time.
Do a setting test by dropping a spoon of jam on a saucer:  if it solidifies quicky your jam is ready to bottle.
I sterilize pots and lids for 10mn in boiling water just before bottling my jam.
Hope this helps  Good luck DG

Didn't know about Julia Balbilla...
Grinned at TMX- gender discussion...
Felt better about my dirty windows (no dust storm , but plenty of rain at the moment! - my DH looks after the window cleaning job too  )...
This forum is definitely open to many different discussions